Tiella Tarantino Recipe - A Tiella Recipe From Taranto

Misi writes: "Recently a dish named Tiella has come to my attention and I was wondering if you could help me. It consists of zucchini, potatoes, ground beef and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper."
I've found a couple of things. One is from the city of Taranto, in Puglia, and is a vegetable casserole that includes mussels. You'll need:

Prep Time: 12 hours, 30 minutes

Cook Time: 60 minutes

Ingredients:

• 2 finely sliced onions
• 2 finely sliced zucchini
• A pound (450 g) potatoes, peeled and finely sliced
• 2 1/4 pounds (1 k) live mussels, shucked with an oyster knife and the mussel-less half of the shell discarded
• 8 ounces (200 g; about a cup) vialone nano rice
• 1 pound (500 g) cherry tomatoes, quartered
• A quarter cup grated Parmigiano
• 8 basil leaves
• Olive oil

Preparation:

Preheat your oven to 360 (180 C).

Oil an oven-proof dish well and layer it with onion, followed by zucchini, followed by potatoes, followed by mussels, then the rice and the tomatoes. Shred the basil over it all, dust with grated cheese and sprinkle it with oil, and bake it for about 45 minutes. Serve it hot or warm, with a good rosato, for example Leone de Castris Five Roses Salice Salentino Rosato

Yield: 6 servings of Tiella Tarantino.

Note: The other Tiella is from the Abruzzo-Molise area, and is made with eggplant and potatoes.

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